Efektifitas Buah Asam Kandis (Garcinia diocia Blume) sebagai Bahan Penggumpal dan Pengawet pada Produk Tahu

Abstract

The purpose of this study was to obtain the best concentration from kandis acid as a coagulant agent and preservative in tofu product. Thisresearch used a Completely Randomized Design (CRD) with six treatments and three replications, followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.The treatment of this researchwereAK1 (the concentration of the kandis acid solution 7,5%),AK2 (the concentration of the kandis acid solution10,0% ), AK3 (the concentration of the kandis acid solution 12,5%), AK4 (the concentration of the kandis acid solution 15,0%), AK5 (the concentration of the kandis acid solution 17,5%) andAK6 (the concentration of the kandis acid solution 20,0%). The analysis observed were acidity (pH), protein, total bacteria, descriptive and hedonic sensory tests of taste, color and softness.The best treatment of this research was the concentration of 15% kandis acid solution which has acidity level (pH) of 4.58, protein 15.65%, total bacteria 8.22 Cfu/ml, taste not sour, slightly color and slightly soft texture.  

Keyword :kandis acid, tofu,coagulant agent, preservative